These vegan peanut butter thumbprint cookies are soft, chewy, and loaded with classic peanut butter & jelly flavor, with no eggs or dairy! Just 6 ingredients, one bowl, and 15 minutes of baking time!
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly grease it.
In a large bowl, beat (with an electric mixer) peanut butter, vegan butter, sugar, and vanilla extract until fluffy.
Add flour by the ½ cup, beating until it's well mixed.
Drop by generous tablespoons onto a prepared pan. Using your thumb, make a small dent in the middle of the cookie and add the preserves.
Bake for 15 minutes, remove from the oven and let cool for 30 minutes.
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Notes
Don't overwork the dough: The gluten in the wheat flour can become overworked if you over-mix the cookie dough. This can lead to flatter, tougher, chewier cookies. Instead, mix it until the flour has 'just' combined into the dough.
Adjust the indent size: The bigger the indent, the more filling you can add. However, be careful not to overfill them, or they'll become a mess in the oven.
Don't skip the cooling step: I've made the mistake of trying to enjoy one of these peanut butter & jelly thumbprint cookies too soon from the oven. The molten lava heat of the preserves quickly made me regret my decision.